Chicken Tagine with Preserved Lemons and Olives on the BBQ

Rhooo I’m absolutely obsessed with this BBQ chicken tagine with preserved lemons and olives.
Even though I live in the heart of the Mediterranean, I never get tired of these classic Moroccan flavors.

I always keep one or two jars of homemade salt-preserved lemons in my pantry.
If you can easily find good-quality preserved lemons near you, don’t bother making them yourself — they’re inexpensive and widely available.
But if not, don’t worry — they’re super easy to make at home:

🫙 Homemade Salt-Preserved Lemons

Ingredients:

• 6 lemons
• Coarse sea salt
• 1 liter (4 cups) of boiling water
• 1 large airtight glass jar

Instructions:

1. Wash the lemons thoroughly.
2. Cut each lemon lengthwise into quarters, but don’t cut all the way through — leave the base intact so the lemon stays in one piece.
3. Sprinkle 1 teaspoon of salt inside each lemon, then press them tightly into the jar. Pack them in firmly.
4. Pour the boiling water over the lemons until the jar is completely full.
5. Seal the jar tightly, then turn it upside down on your counter and let it cool to room temperature.
6. Store the jar in a dark, cool cupboard for at least 3 weeks before using.

These preserved lemons will keep for years!

🔥 A Journey to the Heart of the Maghreb — Over the Flames

This BBQ chicken tagine reimagines a Moroccan classic with an unexpected cooking method: live fire!
Preserved lemons add bright, intense acidity, while olives bring balance and richness.
The BBQ transforms this slow-simmered dish into a rustic, smoky experience without sacrificing the foundations of traditional tagine.
Thanks to a cast-iron Dutch oven placed directly over the coals, the fusion of flavors is simply perfect.

⏱️ Prep Time:

• Prep: 20 minutes
• Cook: 1h15
• Total: 1h35

🧾 Ingredients

• 2 tbsp olive oil
• 3 salt-preserved lemons
• 200 g green or purple olives
• 1 bunch flat-leaf parsley
• 1 bunch fresh cilantro
• 1 tsp cane sugar
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp turmeric
• 5 garlic cloves, minced
• 3 onions, sliced
• 1 whole chicken (~2 kg)
• Smokehouse chicken rub or your preferred chicken rub

👨‍🍳 Instructions

1. Cut the chicken into 8 pieces. Rub each with a bit of olive oil and sprinkle with your chosen rub. Set up your BBQ for direct heat, leaving one side cooler without coals.
2. When the BBQ is hot, sear the chicken for 2–3 minutes per side, turning every 30 seconds to avoid burning. Move the chicken to the cooler side and close the lid for 10 minutes.
3. Place a cast-iron Dutch oven over the hot coals and pour in 100 ml olive oil. Add the onions and sauté for 5 to 10 minutes over medium heat.
4. Add the chicken to the onions, along with the spices, chopped preserved lemons, 3–4 tbsp parsley, and 2 tbsp cilantro. Season with salt and pepper. Close the Dutch oven and the BBQ lid. Cook for 1 hour at 130–140°C (265–285°F).
5. Add the remaining chopped cilantro and the olives. Remove from heat but keep the lid on. Let rest for 20 minutes.

🍽️ Serving Suggestions

Serve with fluffy couscous, homemade flatbread, or turmeric rice.
A dry white wine or iced mint tea will pair beautifully.

🥗 Dietary Variations

• Gluten-free: serve with rice or millet
• Low-carb: pair with roasted vegetables
• Lower sodium: use homemade low-salt preserved lemons

🧬 Nutrition Facts

🧬 Health Profile – Cancer + Diabetes